Almond-Coconut Tart

Courtesy of Martha Stewart

4.51

This dairy-free dessert is also flourless, making it perfect for Passover. Soy milk and soy-based cream cheese give the almond filling its impeccable creamy texture. Note: Ashkenazi Jews should skip this recipe since it contains soy.

Level:
Moderate

Serves:
8

Ingredients

Crust:

Vegetable-oil cooking spray

2 c. unsweetened shredded coconut

½ c. granulated sugar

2 large egg whites

1 tbsp. vanilla extract

¼ tsp. salt

Filling:

½ vanilla bean

½ c. vanilla soy milk

¼ c. granulated sugar

2 large egg yolks

2 tsp. arrowroot or cornstarch

2 tbsp. almond paste

1 c. almond flour

½ c. soy cream cheese

5 tbsp. apricot jam

4 c. assorted berries

Directions

Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.

Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.

Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.